This is my new go-to side dish when it comes to entertaining. I’m obsessed with sweet potato as you may well already know, especially in the form of wedges, but when you’re having lots of people over (or if you’re just juggling a million things at once and trying to cook a meal at the same time aka my life) these are very low-maintenance. All you need to do with these is peel, chop, boil and whizz – it’s oh so simple, not to mention totally delicious.
I also feel that this dish is so perfect for this time of year. There’s nothing more cosy or comforting than mashed potatoes on a chilly day, and using sweet potatoes for some reason makes me feel downright autumnal – could it be the colour? Top it off with some toasted pecans and a smidge of ‘cheesiness’ and I urge you not to FALL (get it, oh thanksgiving celebrators?) in love with these.
Speaking of thanksgiving, which I assume hasn’t been cancelled this year *insert monkey cover eyes emoji here*, this is pretty much perfection when it comes to accompanying your turkey, or nut roast, or whatever delights you’re rolling with this year. Just don’t be put off by the fact that the colour is strangely similar to that of a certain president elect’s face!
- 1kg sweet potatoes (about six medium potatoes)
- 2 cloves garlic
- 4 tbsp nutritional yeast
- A large handful of pecans
- A pinch of salt
Peel the sweet potatoes, chop them into chunks and place in a saucepan of water. Bring to the boil, then reduce to a medium heat for around 20 minutes until super soft.
While the potatoes are cooking place the pecans on a baking tray and bake at 180C for 15 minutes.
Once the sweet potatoes are soft, drain them well making sure you get rid of all the excess water, then place them in a food processor or blender with the garlic, nutritional yeast and salt. Blend into a smooth purée, then spoon this into a bowl. Crush the pecans, sprinkle on top and dig in!
Love, Mrs H xx